Carrot pasta – Sophini

Recipes

Carrot pasta with peas, carrots and cod

Ingredients

For 4 people

400g carrot pasta
2 red onions
4 carrots
250g cod fillet (use your frozen cod, let it thaw well first and pat dry before cutting)
1 clove garlic
225g frozen garden peas
200g crème fraîche
10g/1el capers
olive oil (for baking)
salt and pepper

Serving tip:

parmesan cheese grater
chopped fresh parsley

Carrot pasta with peas, carrots and cod

Step 1: Peel the onion, cut it in half and then into fine rings. Peel the bunch teats and cut them into thin slices of about 5 millimetres.

Step 2: Cut the cod fillet into cubes of about 2 centimetres.

Step 3: Cook the carrot pasta al dente in plenty of water with some salt (advice: 12 grams per litre of water) and drain the pasta.

Step 4: Heat some oil in a frying pan and fry the onions and pressed garlic without colouring them. After a minute, add the carrots and sauté for 2 minutes. Keep stirring!

Step 5: Add the garden peas, crème fraiche and cod and bring to a boil. Now add the capers and add some salt and pepper to taste.

Step 6: Add the carrot pasta to the other ingredients in the frying pan and mix well over medium heat.

Step 7: Remove the pan from the heat and sprinkle the pasta with the chopped parsley and some Parmesan cheese grater.

Variation tip:

Replace the parsley once for basil. Also delicious with fresh salmon fillet or pangasius fillet.

Groceries

2 sachets of Sophini carrot pasta
1 net of red onions
1 bunch of carrots
1 bulb garlic
15g fresh flat parsley
1 packet cod fillet (250g)
1 jar crème fraîche (200g)
1 sachet grated Parmesan cheese
1 jar of capers
1 box of frozen peas (450g)

From the kitchen cabinet:

Olive oil, Salt, Pepper

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